Ingredients
2 tablespoons extra virgin olive oil (EVOO)
1/2 of a package firm tofu (14 ounces), finely chopped
1 pound shelled shrimp, tails removed and deveined
1 green pepper, chopped
1 medium yellow onion, chopped
1 1/2 cups instant rice, such as Minute brand
1/4 cup thyme leaves, stripped from stem and finely chopped
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 can stewed tomatoes (15 ounces)
1 1/2 cups chicken broth
Salt and freshly ground black pepper
Directions
Pre-heat EVOO in a large pot or Dutch oven over medium-high heat. Cook tofu until browned. Add shrimp and cook for about 4 minutes or until they turn pink. Add pepper and onion, and cook until softened, about another 4-5 minutes. Stir in rice and toast for about a minute. Add thyme, chili powder, cayenne pepper, stewed tomatoes and chicken broth and bring to a bubble. Turn down to a simmer, put a lid on and cook for about 15 minutes.
